POTATO PANCAKES WITH SOUR CREAM
4 medium Potatoes, peeled and grated
1 Small onion, grated
1 Egg, lightly beaten
1 tsp. Lemon juice (can use bottled)
? tsp. Salt
? tsp. Baking soda
4 to 6 Tbl. Butter
2 cups Sour cream
Electric frying pan or heavy skillet
Press potatoes with a paper towel to remove as much liquid as possible.
In a large mixing bowl, stir together potato, onion, lemon juice, and egg until well mixed. Blend in salt and soda.
In a large, heavy skillet or electric frying pan, heat 1 tablespoon of the butter until it sizzles.
Drop batter by heaping tablespoonfuls into skillet.
Cook until golden brown on one side.
Turn and continue cooking until pancakes are cooked through, adding butter as needed.
Serve hot with sour cream.
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Potato Pancakes with Sour Cream
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PASTELITOS DE BODA
LITTLE WEDDING CAKES
3/4 cup Shortening
1/2 cup Powdered sugar
2 tsp. Vanilla extract
2 cups Sifted flour
1 cup Walnuts, chopped
1/4 cup Heavy cream
Cream shortening with sugar, then add vanilla. Beat in flour and nuts. Add cream; knead lightly; shape into 2 1/2? in diameter roll; wrap in wax paper.
Chill in refrigerator for several hours.
Cut roll into 1/4? slices. Place on ungreased cookie sheets, and bake at 350? to 375? for 15 minutes.
Remove from cookie sheets, place on cooling rack, and generously sprinkle with powdered sugar while still hot.
Yield: depends on ball or slice sizes
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Pastelitos de Boda - Little Mexican Wedding Cakes
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GREEK SALAD
President Feta & Divina Pitted Kalamata Olives
1 3/4 lb. Large ripe Roma tomatoes, cut into approx. 1/4? pieces (remove core, but do not peel)
To taste (about 1/2 tsp.) Salt
To taste (about 1/8 tsp.) Black ground pepper
1 English cucumber, peeled and diced into 1/4? pieces
1 large Green bell pepper
1 cup Pitted Kalamata olives (from FoodMatch), rinsed and cut into halves
2-3 Scallions (green onions), minced with some tops (green area)
4 ounces Feta cheese (President), crumbled (if in block form) or crumbled
3/4 teaspoon Dried oregano (in the spice isle)
Approx. 3 Tablespoons Red wine vinegar (in the vinegar area of store)
Approx. 1 to 2 tablespoons Extra virgin olive oil (in baking and oils isle)
Wash all vegetables and drain. Dry with clean paper toweling. Cut vegetables as directed above.
In a large bowl, combine tomatoes and cucumber and season with salt and pepper. Cut the pepper and place over the seasoned cucumbers and tomatoes. Scatter the scallions and olives over the top followed by the cheese on the top of the vegetables. Sprinkle the oregano across the top of everything in the bowl.
Shake vinegar before using. Splash with a little vinegar and drizzle olive oil over the cheese and the salad. Toss to coat evenly before serving.
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Greek Salad (as used in demo by Lydia CDS)
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PARMESAN GARLIC POTATOES
Instant potatoes to serve 12 people prepared per package (except butter)
3/4 stick Butter (disregard amount in potato recipe on box)
2 1/2 tsp Garlic/parsley powder (McCormick brand)
1 1/2 Tbl. Parsley flakes
2 tubs *4 Cheese shred, BelGioioso brand
Electric fry pan
Heat water and milk for potatoes. Add salt, garlic/parsley powder, parsley flakes and butter (3/4 stick). When this is all hot, add potato flakes and stir to blend. Add shredded cheese and stir. (Cheese grater is simple to clean if sprayed first with oil, like Pam or your favorite brand). Serve hot.
* You can also use parmesan cheese instead of the 4-cheese shred blend. But use BelGioioso brand, because it is always the same flavor, not varied like some other cheeses are. BelGioioso is a Wisconsin cheese and they contract directly with the farmers.
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Cheesy Garlic Potatoes (used in store demos by Lydia of CDS)
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Quick and easy for anyone that wants a cookie and only crackers are in the cupboard.
Break the long cracker into 2 squares. (Place your thumb nails on the seam of the cracker when breaking it and it will break more evenly.) Frost one of the halves and place the other one on top of the frosting (making a sandwich). For an ice cream treat, place a slice of ice cream in between the crackers and frost the top if desired or put whipped cream on the top.
To make it special, add chopped nuts, coconut, finely chopped dried fruit like apricots or raisins to the frosting before placing the second cracker piece on top of the frosting. The top of the cracker can also be frosted, but it is not necessary.
Chocolate and cinnamon graham crackers are available in many stores, making interesting “cookies” with lots of flavor.
Good lunch box treats – travel well, quick to fix and often healthier than cookies.
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creativecook@sbcglobal.net
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Instant Cookies
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When fruit has gotten over ripe before you could use it, be creative and use it in new ways:
Bananas: Stir them into pancake batter or mash them with a fork and add to oatmeal.
Berries: Simmer the berries with sugar, a splash of water and a squeeze of lemon juice. Then pour over ice cream or yogurt as a fruit compote.
Apples: Simmer chopped apples with a little sugar and cinnamon and make applesauce. They are also good chopped into pancakes, muffin batter or cookie batter before baking. They can also be, cooked, mashed, and sweetened and served over spice cake or pancakes instead of frosting or syrup. They can also be chopped finely and mixed with peanut butter for a healthy sandwich.
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Over-ripe Food Magic
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1 1/2 tsp. Olive or vegetable oil
2 Pork Chops, 3/4″ thick
1/4 cup Chopped onion
1 cup Tomato juice
1/4 tsp. Chili powder
1/2 cup Long grain rice (uncooked)
1/4 cup Chopped green pepper
1/2 cup Water
1 clove Garlic, crushed
1/8 tsp. Black pepper
1/4 tsp. Salt
Preheat oven to 325 degrees. Combine oil, chili powder and garlic. Rub chops on both sides with spiced oil mixture; let stand for 15 minutes. In a greased 4-cup baking dish, combine rice, celery, green pepper, onion, salt and pepper. Stir to mix all. Arrange chops on top of rice mixture. Mix tomato juice and water. Pour over all. Cover and bake for 1 hour.
Yield: 2 servings (For more servings, multiply ingredients accordingly. Baking time and temperature remains the same.)
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Spanish Style Chops and Rice for 2
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GREAT MIDWEST GARLIC POTATOES
Instant potatoes to serve 8 people prepared per package (except butter)
? stick Butter (disregard amount in potato recipe on box)
2 teaspoons Garlic/parsley powder (McCormick brand)
1 Tablespoon Parsley flakes
2 (8 oz.) pkgs. Salsa jack cheese (Great Midwest brand), break or cut into 1-2 inch chunks
Electric fry pan
Heat water and milk and cheese for potatoes. Add salt, garlic/parsley powder, parsley flakes and butter (1/2 stick). When this is all hot, add potato flakes and stir to blend. Serve hot.
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RICE CRUSTED PIZZA
2 cups Cooked rice
1/4 tsp. Salt
2 Egg whites
2 cups Shredded part-skim mozzarella cheese, divided
One jar (16 oz) Pizza sauce
Favorite Pizza toppings
In a large bowl, combine rice, salt, egg whites, and 1 cup mozzarella cheese. Press into the bottom of a greased 12-inch pizza pan, making outer edge slightly higher. Top with pizza sauce and favorite toppings. Bake at 350?F for 25 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts.
Yield: 12 servings
Nutrition information per serving:
Calories 140
Protein 7g
Fat 5g
Carbohydrates 17g
Sodium 348mg
Cholesterol 11mg
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Rice Crusted Pizza - healthy and kid friendly
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SOUR CREAM POTATO SOUP
1 1/2 cups Diced potatoes
1/4 cup Finely chopped celery
1/4 cup Finely chopped onion
1 cup Scalded milk (heat milk until small bubbles appear around the edge)
1 or 2 Chicken bouillon cubes or equal of granules
1 1/2 Tbl. Butter
1/2 cup Sour cream
1 1/2 tsp. Flour
1 tsp. Salt
To taste Pepper
Combine potatoes, celery and onion with 3 cups water in medium saucepan. Cook, covered, until potatoes are tender.
Add milk, bouillon cubes and butter; mix well.
Mix sour cream with flour in small bowl until smooth; add to soup mixture.
Cook, until thickened and bouillon cubes/granules are dissolved, stirring constantly.
Stir in salt and pepper.
Yield: 2-3 servings
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Sour Cream Potato Soup for 2 or 3
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